Masala Aloo Bhindi

Nutrition values are AI-estimated based on ingredients.

• 2 tablespoons oil
• 2 cups chopped okra
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/8 teaspoon asafoetida
• 1 tablespoon sliced ginger
• 2 cups pre-boiled, peeled, and diced potatoes
• 1/4 teaspoon turmeric
• 2 tablespoons crushed coriander
• 2 teaspoons salt
• 1/2 teaspoon red chili powder
• 1 tablespoon besan (chickpea flour)
• 1 cup chopped tomatoes

1. 1Heat a non-stick pan over low-medium heat and add 1 tablespoon of oil.
2. 2Add 2 cups of chopped okra and stir-fry for about 4 minutes until tender but retaining its green color.
3. 3Remove the stir-fried okra from the pan and set it aside.
4. 4Add another 1 tablespoon of oil to the same pan.
5. 5Once the oil is moderately hot, add 1 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, and 1/8 teaspoon of asafoetida, allowing them to temper until sizzling and aromatic.
6. 6Add 1 tablespoon of sliced ginger and briefly sauté.
7. 7Add 2 cups of pre-boiled, peeled, and diced potatoes, then stir-fry until they begin to brown slightly.
8. 8Introduce 1/4 teaspoon of turmeric, 2 tablespoons of crushed coriander, 2 teaspoons of salt, and 1/2 teaspoon of red chili powder, stirring thoroughly to coat the potatoes evenly.
9. 9Return the previously stir-fried okra to the pan and mix it with the spiced potatoes.
10. 10Sprinkle 1 tablespoon of besan (chickpea flour) over the vegetables and stir once more to ensure it is well distributed.
11. 11Taste the dish and adjust salt and chili powder as desired.
12. 12Finally, add 1 cup of chopped tomatoes and cook for a few more minutes, allowing them to soften and integrate with the other vegetables and spices.
13. 13Serve the Aloo Bhindi with dal, rice, and roti for a balanced meal.

These instructions are our analysis of the original video. Watch on YouTube →